Simply the Best Perfect Popovers Everytime!
I first tasted Popovers a long time ago at the famous Boston restaurant, Pier 4. The waitresses would come to your table offering you mouth watering, freshly baked Popovers. It was wonderful. I became a lover of Popovers right after my first bite. Think crusty on the outside, with a hot soft doughy center. And so delicious, with just a little butter that melts immediately on the hot Popover. Over the years I have seen the Popover taken to new culinary delights by stuffing them with seasoned scrambled eggs, or using them in entrée recipes. But I am a purest when it comes to Popovers; I just love them plain, with butter. I've made this recipe forever and it has never failed me. It is easily doubled and is perfect every time. One thing about baking Popovers; you need to use a special Popover Pan. Originally all the pans were heavy cast iron, but now there are wonderfully light, easy to clean pans that make perfect popovers ever time! I like the William-Sonoma no...